Green Bean Casserole Redux

Heat a pot of water to boiling and place beans in the water to blanch for about 5 minutes. Beans should be bright green and just barely tender. Immediately remove beans from water and plunge into a a bowl of cold water or run under the faucet until cool. This stops the cooking process.

In a medium pan, saute mushrooms in butter and salt until soft and starting to caramelize. Stir garlic and cream into the mushrooms and bring to a simmer. Stir in Parmesan, pepper, nutmeg, and green beans and continue to simmer for about 5 minutes or until the the sauce is thickened and the beans are tender.

Remove from heat, season with more salt to taste and top with french-fried onions.